Delicious, healthy, wholesome, exquisitely beautiful Japanese cuisine has presented the world with rolls and sushi. Many people still confuse these dishes, and for good reason.

They are actually very similar. The only difference is the method of serving and the amount of ingredients used.

The rolls are rice-fish pieces rolled in a special way, wrapped in a sheet of pressed nori seaweed. Basically, it's just a kind of sushi - rice and seafood dishes with vinegar dressing.

In any case, the basis of the rolls and sushi is rice. Its taste and consistency differ from the product that is used in Russian or, for example, Uzbek cuisine. Rice is combined with any seafood: fish, seaweed, shrimp, caviar. Fresh cucumbers, sesame seeds, fruits are often put in rolls.

Any experiments can be carried out. But the main component of rolls and sushi is still rice. To get real pleasure from food, it is important to know how to cook rice for rolls and sushi. On its basis, you can supplement traditional recipes to your liking, experiment with pouring, each time getting a new taste.

How to cook rice for rolls and sushi - general cooking principles

Every housewife can cook Japanese dishes at home. Today, the cuisine of the island state is so popular that in any supermarket there is a counter with all the necessary products: Japanese rice, pressed noria seaweed, rice and soy vinegar, pickled ginger.

Before you cook rice for sushi, you need to decide on the type of grain. Improperly cooked rice for rolls or sushi falls apart as soon as a piece is in a bowl of soy sauce. This happens for two reasons:

1.the dish is made from unsuitable rice;

2. the rice itself is not cooked correctly.

As far as “right” rice is concerned, it is not necessary to buy a product labeled “Japanese” or “for sushi”. In fact, we are talking about ordinary round-grain rice, and you should not overpay for a "hint".

Of course, you can buy real Japanese rice as well. But our Krasnodar one is quite suitable for an overseas dish. And all because it has the necessary qualities: it boils well and has high stickiness. It is important that the boiled rice grains are well glued together.

The story about loose rice is not for sushi. Therefore, you cannot use long-grain rice, including parboiled rice. A healthy brown, brown, black (wild) product will not work either. For rolls and sushi, only white glutinous grains are needed. Otherwise, the question of how to cook rice for rolls becomes meaningless.

They need to be properly prepared: rinse in several waters (at least seven times). The water must be very cold and clean. Drained from the fully cooked rice grain, it should remain completely transparent.

The principles of cooking rice groats are as follows:

Boil it correctly until cooked;

Prepare the filling separately (you definitely need rice vinegar, salt and sugar);

Combine hot rice and vinegar pouring.

Basically, you can just boil the grain of rice the way you used to do it, and then fill it with dressing and mix thoroughly. Or pour grain into a multicooker and entrust the process to it. But to get the maximum restaurant effect, it is worth learning how to cook rice for rolls and sushi. There are several ways, and it is not at all difficult to master them.

How to cook rice for rolls in the traditional way

Ideal rice is soft, tender, but not overcooked grains. They easily take the desired shape, so the rolls and sushi are delicious, keep their shape perfectly and are not much different from restaurant ones. How to cook sushi rice in the traditional way?

Ingredients:

A glass of round grain (or special Japanese) grain of rice;

One and a half glasses of water;

Half a tablespoon of granulated sugar;

Half a teaspoon of salt;

50 ml of real rice vinegar.

Cooking method:

Put the prepared grains of white rice into a thick-walled saucepan.

Pour rice with a measured portion of water. A ratio of one to one and a half is the ideal ratio of grain to water. Do not salt the water, do not add any spices.

Turn on a strong fire and wait for the water to boil. The lid must be open.

As soon as the first signs of boiling appear, reduce the heat to a minimum and cover the pan with a lid as tightly as possible.

How to cook sushi rice? No more than ten to fifteen minutes. It is important that the moisture has completely evaporated, but you cannot overexpose the rice on the fire. Overcooked rice grains will ruin a delicious meal.

While the rice is cooking, prepare the dressing. To do this, pour vinegar into a saucepan or a small saucepan (you need rice vinegar, and not some other one).

Pour granulated sugar and salt into it.

Put the dishes on a small fire and wait until the grains dissolve completely. It is important to stir the sauce so that the sugar dissolves faster and does not burn.

When the grains of sugar and salt have disappeared, the filling is ready.

Remove boiled rice from heat and leave covered for ten minutes.

Transfer the rice grains to a large, wide bowl and pour over the hot vinegar dressing.

Gently stir the vinegar and rice using a wooden spatula.

When the rice has cooled to a warm state, start forming rolls or sushi.

How to cook sushi rice "hot"

You can cook delicate, sticky rice differently. In this case, rice is poured into boiling water, and its amount increases. How to cook rice for rolls hot?

Ingredients:

A glass of white round rice;

Two glasses of clean water;

Two tablespoons of vinegar;

A teaspoon of sugar;

A teaspoon of salt.

Cooking method:

Boil water in a saucepan of a suitable size (the amount of rice will increase by about three times).

Rinse the rice until clear water.

Pour the grains into boiling water, reduce the heat to a minimum.

Cover the pan tightly with a lid, cook the rice for 15-20 minutes until the water is completely absorbed into the grain.

Prepare the dressing as described in the first recipe.

Remove the cooked rice from heat, sprinkle with pouring and stir with wooden sticks or a wooden spoon.

How to cook nori seaweed sushi rice

You can use a nori leaf to add flavor to the rice. A small piece of pressed sheet is required. Before cooking sushi rice, you just need to put it in the water.It is important to remove it from the pan after boiling the water. The proportions are indicated for a large number of rolls.

Ingredients:

Four hundred grams of rice;

Half a liter of water;

A small piece of pressed noria seaweed;

50 ml rice vinegar;

30 g granulated sugar;

10 g of salt.

Cooking method:

Pour cold water over the rice.

Throw a piece of nori into the water, close the pan with a lid.

Turn on maximum heat and wait for the water to boil.

Remove algae, reduce heat to minimum.

Cook the rice for exactly twelve minutes.

Turn off the heat and leave the rice covered for another fifteen minutes.

Prepare vinegar filling.

Combine it with rice, stir.

The maximum cooking time for rice after boiling water is twenty minutes. If possible, do not remove the cover. For the first time, of course, you cannot do without checking the grain for boiling water. Rice can cook in 15 or 20 minutes. Much depends on the characteristics of the stove and the type of rice. But over time, experience will come, which will provide the grain with complete rest under the lid.

In no case should you touch the rice with a spoon, stir and disturb it. We remember one of the commandments: complete rest!

Cook the finished rice immediately. Leave it for another day, you cannot store it in the refrigerator. In just a few hours, boiled grains will rapidly lose moisture. Rice will become tough and completely unsuitable for making rolls and sushi.

The dressing and rice must be mixed while hot. The fill should not boil: it should be allowed to cool for a few minutes. The filling quantity should not be too large. The goal is to give the rice a light aroma and a pungent vinegar flavor.

You can buy ready-made sushi rice dressing at the store. It replaces homemade rice vinegar and sugar and salt topping.

Rolls and sushi should be cooked from cooled fully cooked rice. The Japanese use a fan to fan and cool boiled rice grains. If you want to feel yourself in the atmosphere of old Japan, you can work with a fan. However, this is not required.

Sushi and rolls are loved not only in Japan. These dishes are very popular in restaurants. Sometimes you really want to pamper yourself with such dishes prepared at home! But bad luck, all the ingredients are selected correctly, and the taste of the rolls is completely different. It's all about poorly cooked rice. This is the main component that needs special attention. How to properly cook rice for sushi and rolls, we will find out in the article.

The secret of Japanese food

Many people have long fallen in love with delicious Japanese cuisine. And there are reasons for this:

• Natural dishes.
• Not high in calories.
• Fast to prepare.
• Good for the health.

Rolls - rolled rice-fish pieces. The advantage of this dish is that the recipe can be varied at your discretion by adding delicious ingredients.

Before preparing rolls, you need to know the answers to the following questions:

• What kind of filling to put on the roll?
• How to cook sushi rice at home?
• How to make a refueling?

You will get all the answers in the article.

Rice selection rules

Still not sure how to properly cook sushi rice at home? Then our article is for you.

First of all, you need to choose the right cereals. 70% of success will depend on this. What you need to pay attention to:

1. The rice should be white and round. In sushi, the aesthetic appearance of the dish plays an important role. It is better to forget about dark, brown, golden types of cereals. Also, do not pay attention to long grain rice. No matter how you cook the cereals, you won't be able to give them a delicate texture. Steamed varieties will give a specific taste to the rolls, it is also better to refuse them.
2. Pay attention to the composition of the rice. The more gluten it contains, the better the sushi will keep its shape and will not turn into porridge.
3. Don't buy rice to be boiled in bags.
4. The manufacturer is also important. The ideal sushi rice is Japanese. But such a product is quite expensive, in addition, it is rather difficult to find it on store shelves. A Korean or Egyptian product is suitable for preparing a Japanese dish. Rice from these producers is tasty, of high quality, has a delicate structure. You can also use Krasnodar cereals. This is a more budget option. The price of a pack of rice is 60-100 rubles.
5. Rice labeled "sushi" is ideal. Such cereals cook quickly without turning into porridge.

Once the rice is correctly selected, you can start cooking it.

Preparing cereals for cooking

How to cook sushi rice so that it does not become a sticky messy porridge? The chefs reveal the main secret: the cereals need to be thoroughly rinsed.

The Japanese change the water up to 40 times until it is completely transparent. So, the step-by-step process looks like this:

• Take the required bulk container.
• Fill it with purified water. It is important that it is well chilled.
• Add cereals.
• Start stirring the cereal with your hand.
• Drain the water.

Do not be alarmed that the liquid will be cloudy at first. We need to ensure that the water becomes clean and transparent. This means the rice is ready to cook.

We use the classic cooking method

It's time to learn the classic recipe for cooking sushi rice.

You will need:

• Groats - 1 glass. The volume is not more than 250 ml.
• Filtered cold water - 400 ml.
• Sugar - a few tablespoons.
• Soy sauce or salt - a teaspoon.
• Vinegar (it is worth using a Japanese product) - 50 ml.

The cooking process will be very simple:

1. Be sure to rinse the rice thoroughly, taking into account the advice that has already been given in the article.
2. Place the groats in a large saucepan.
3. Pour water over the cereals. Respect the proportions. The chefs consider the following combination to be ideal: 1: 1.5.
4. Do not add salt and sugar right away, this will not allow the rice taste to fully develop.
5. Turn the stove on to maximum power and bring the water to a boil. Make sure the lid of the pot is open.
6. Reduce heat as soon as the first bubbles appear. Be sure to cover the pan tightly so the cereal will steamed better.
7. Continue the cooking process.

How to cook sushi rice properly? The secret is this: the process should not take more than 15 minutes. Your task is simple: the water must boil off completely, and the rice must not burn or overcook, otherwise it will turn into a mess.

Rice soaking method

If time permits, you can use the recipe for steeping rice in water.

Ingredients needed:

• Round groats - 1 glass.
• Chilled water - 0.5 l.
• Salt (can be replaced with soy sauce) - 15 g.
• Sugar is a teaspoon.

It may seem to many that such an amount of salt will ruin the dish, but this opinion is erroneous.

After all the components are prepared, you can start cooking itself:

1. Rinse the rice in a colander until the water is completely clear.
2. Collect filtered cold water in a large container, place the cereal there. Leave it on for at least 30 minutes.
3. After the time has elapsed, start boiling the rice (under a closed lid, over maximum heat).
4. After boiling water, the cereal should be in the pan for another 10 minutes.
5. Stir the groats, leave the finished product under a closed lid for 25-30 minutes.

Remember this simple recipe. How to cook rice for sushi in this way has been described in detail above. This method is used by many chefs in expensive restaurants. At the same time, the rice turns out to be tasty, soft, not sticky.

We give the dish a spicy taste

How to cook sushi rice using nori? Famous Japanese chefs offer their own recipe.

First you need to stock up on the following ingredients:

• Rice - 400 g.
• Filtered cold water - 0.5 l.
• Pressed nori - 1 sheet.

The cooking method is pretty simple:

1. Rinse the cereal.
2. Transfer it to a wide saucepan.
3. Pour in the correct amount of water.
4. Place the nori sheet there (it is advisable to break it into several parts).
5. Turn on the heat, cover the pan with a lid.
6. After the water starts to boil, remove the nori, they have already given the rice the desired taste and aroma.
7. Reduce the fire.
8. Cook the cereal for another 12 minutes.
9. After the time has elapsed, cover with a lid, leave to steam for another 15-20 minutes.

In the process of cooking, it is impossible to salt the cereal; in order to give the dish the desired taste, you will have to use a special filling.

We use a multicooker

Recently, household appliances and apparatus have come to the aid of housewives in the kitchen. How to cook rice for sushi in a slow cooker, we will tell you below.

We need the following components:

• White rice - 200 g.
• Bottled water - 250 ml.

Cooking cereals in a multicooker will take you no more than 30 minutes.

The process looks like this:

1. Rinse the rice well and place in a slow cooker. Fill with water. It is not necessary to grease the bowl of the machine with oil or margarine, the cereal will not burn.
2. Close the appliance lid and set the required program. There are several options: "Pilaf", "Pastry", "Porridge". Set a timer for 10 minutes.
3. After the beep, add salt and stir in the rice.
4. Set the "Extinguishing" program for 10 minutes.

If you will cook Japanese rice in a slow cooker, the cereals must first be soaked (30-50 minutes). If this is not done, the cereals will remain hard, not suitable for consumption.

Many housewives prefer to use this recipe. Rice does not burn, cooks quickly, remains crumbly.

Making a refueling

It is important for every housewife to know not only about sushi. Information about filling preparation will also be useful. Without it, the rolls are dry and tasteless.

We propose to consider several popular recipes.

We need ingredients:

• Rice vinegar - 2 tablespoons. An apple or 9% product cannot be used.
• Granulated sugar - 15 g.
• Sea or food salt - 5 g.

Preparation:

1. Mix all components in one saucepan, stir well.
2. Place on the stove to boil. Your dressing shouldn't boil.
3. Wait until the main components are completely dissolved.
4. Remove the dressing from the heat.

Wait for the mixture to cool slightly, add it to rice. This amount of dressing is designed for 400 g of finished cereal.

For the following recipe, we need the ingredients:

• Mitsukan vinegar - 60 ml.
• Sugar - 40 g.
• Salt - 2 teaspoons.
• dried - 1 g.

Let's start preparing the dressing:

1. Connect all components.
2. Put the resulting mixture to cook. In this case, the fire should not be large.
3. The marinade should warm up well, but not boil.
4. After the salt and sugar have dissolved, remove the saucepan from the heat.

Remove the seaweed from the dressing and add the mixture to the finished cereal.

Secrets of Successful Rice Cooking

How to cook sushi rice properly? Top chefs give tips and tricks:

• You need to cook cereals no more than 20 minutes. In this case, the rice must be tasted so that it does not turn into porridge. Such a product will not work for sushi.
• Try to stir the rice as little as possible during cooking.
• After preparing the cereal, you must immediately use it. If this is not done, the rice will quickly lose moisture, become dry and tasteless.
• Do not forget to use dressing for the rolls. It should not boil, and it is better to add it hot to rice.
• Before cooking the rolls, the rice needs to be cooled a little. For this, professional chefs use a special fan.
• If dressing is added to the rice, then you should not salt it during cooking. Otherwise, the filling in the rolls will turn out to be too salty and may ruin the dish.
• When cooking cereals in a multicooker, you need to choose the right program and keep track of the time. The process should not take more than 30 minutes. You cannot use butter or margarine.
• When choosing rice, pay attention to the expiration date of the product. The cereal should not have an unpleasant odor.

How to cook sushi rice properly? Some useful information was given in our article today. Remember, in the preparation of cereals, it is important to follow the basic rules: choose the right product and not overcook the rice so that it does not turn into a mess. Taking into account all our recommendations, you can make the perfect rolls.

Rice is the most important ingredient in sushi. To make sushi look the same as in restaurants, you need to learn how to cook rice like the true Japanese.

Products:

500 ml. water

• 400 gr. round grain rice (better than Japanese)
• 2 tablespoons rice vinegar
• 2.5 tablespoons sugar (better than cane sugar)
• 2 teaspoons of salt (preferably sea salt)

Cooking rice for sushi

You will need: Sushi rice (short, rounded grains), rice vinegar, sugar, and salt.

1. Take 400 gr. rice, pour it into a bowl, cover with cold water and rinse well. Drain, add fresh water, rinse the rice again. Repeat the procedure until the water is clear... This is an important aspect of rice preparation and should not be neglected.

2. Put the washed rice in a deep saucepan, pour cold water at the rate of 500 ml of water per 400 gr. rice ( for 1 cup of rice - 1.25 cups of water).
Bring the rice to a boil over maximum heat, after boiling, reduce the heating power to the minimum and leave for 11-12 minutes until the water boils completely. Remove the pan from the stove and leave to infuse for another 15 minutes.

Addition: do not stir the rice.

3. While the rice is infused, it is necessary to prepare a dressing for it. We need 50 ml of rice vinegar, 30 grams of sugar and 10 grams of salt. Heat the vinegar over a fire (lightly), then dissolve the sugar and salt in the vinegar.

Addition: Rice vinegar can be substituted with apple cider vinegar or white grape wine. But remember that any substitution also brings with it a change in taste.

4. Spread the hot rice in an even layer and pour the prepared dressing onto it. Stir the rice gently with a wooden spatula so that the dressing is absorbed evenly. Now you need to cool the rice.

The most popular sushi rice varieties

Calrose. This type of rice is most commonly used to make sushi outside of Japan. Its grains are medium in size, do not boil, but stick well to each other. A dish prepared from this type of rice turns out to be attractive in appearance and has a pleasant aroma and fresh taste.

Koshihikari. The variety is grown throughout Japan and is very popular among the people of the country and is considered the best rice for sushi. This type of rice can replace dairy products in the diet. This is due to the fact that it contains a large amount of substances and vitamins useful for the human body.

Jasmine is a product with a special aroma. It gives the dish a special piquancy and tenderness. "Sen-Soi" - the sweetish taste of the product allows not to add salt when preparing sushi on its basis, which is very important for dietary nutrition.

"Fushigon" - rice, which contains 8 essential amino acids important for human life. They are actively involved in the construction of body cells. It is believed that the use of this product can prolong a person's life.

Many people call rolls and sushi traditional Japanese cuisine. Now they are very popular among our compatriots. An interesting combination of fish, seaweed and rice does not leave indifferent many sushi lovers. Everyone can make such a dish at home and treat relatives, the main thing is to know how to cook cereals correctly, because this is the basis for cooking.

How to choose rice for sushi

What kind of rice is needed for sushi? In supermarkets there are special sections where sushi products are presented. There you will also find a special cereal called "For Sushi". This is ideal for home-made Japanese food, but special rice can be replaced with round regular rice. Parboiled, long-grain grains will not work, because they make a crumbly porridge like for pilaf, and you need a gooey mixture. Choose rounded grains.

How to cook rolls at home

Almost every resident of Japan knows how to cook rolls, because since childhood he is familiar with this dish, knows all the subtleties of creation, the right combination of ingredients. To get real and delicious rolls, consider the following factors:

1. It is best to use rice vinegar because it is different from our table vinegar or apple cider vinegar. Japanese vinegar is a little sweet, mild. If you choose the wrong ingredient, you can spoil the taste of the rice and the dish itself. You can replace the dressing with wine vinegar by adding sugar, a little salt.
2. Wasabi can be found in almost any supermarket that has a dedicated section for Japanese food. It is better to choose this product in powder, a small amount is diluted with water to the desired consistency and after 10 minutes a ready-made appetizing product is obtained.
3. What are the rolls without Japanese seaweed. Nori are more often found in the form of large large sheets, but there are also cut, small strips. The darker the color of the algae leaves, the richer the taste of the prepared dish will be.
4. Ginger and soy sauce are added to the rolls. You can do without them, but if you want to feel the full taste of Japanese cuisine, then it is better to add these ingredients to rolls and sushi.

Let's take a look at the main steps in the process of making rolls at ordinary home conditions:

1. Selection and purchase of all necessary ingredients and components. Before you start the process of creating Japanese food itself, you need to buy all the products that you may need. Think over the recipe, what kind of fish or seafood will be the basis, whether you will use nori, marinade and other products.
2. After preparing all the necessary ingredients, you can start preparing the rice for your rolls and preparing the base - chopping fish, vegetables and other ingredients.
3. When the rice has cooled and the filling is prepared, start forming the rolls. To do this, use a special wooden bamboo mat, which will help to roll the correct shape of the roll. And with the help of a sharp, sharpened knife dipped in water, you can cut the prepared roll into small portions.

The ingredients we need:

• salt - 0.5 tsp;
• boiling water - 1.5 tbsp. l .;
• sugar - 1 tsp;
• wine or apple cider vinegar - 1 tbsp. l.

In order to prepare the dressing, it is necessary to mix all the products prepared in advance in one container, put on fire and, without bringing to a full boil, stir. When the sugar, salt has dissolved, the dressing is ready, just cool it down. The correct ratio will give you a good substitute for rice vinegar, which is commonly used in Japanese cuisine as a condiment, nothing else needs to be added. Check out the recipes,.

Cooking rice for rolls

In order for you to get a suitable stickiness of rice, thoroughly rinse the grains with water in several passes until the water becomes clear. When washing cereals, remove pop-up, dark grains, debris. After the rice is well washed, start cooking. Ways to cook sushi rice:

1. Put the groats for the rolls in a saucepan with large, mostly thick walls and a bottom. Fill with plain water, ratio: 200 grams of rice to 250 grams of cold water. All contents should be about a third of the entire pan. We cover the pan with a tight lid, send it to the fire, milk the water to boil. Then we reduce the temperature to a minimum. Cooking will take 15 minutes. Without opening the lids, we leave without heat for another 15 minutes so that the rice is well infused.
2. Put the rice for rolls in a saucepan in a ratio of 2 parts water to 1 part cereal and leave for 30 minutes. Then we cover it with a tight lid, send it to the fire, bring it to a boil, and then reduce the temperature to a minimum. So the cereal is cooked for 10 minutes, then we remove the pan from the stove, while, without opening the lid, let it brew for another 20 minutes.
3. As in the previous method, the proportion should be in the ratio of 2 to 1. Pour the cereals into a regular saucepan with boiling water. We reduce the temperature to a minimum, and so we leave the rice for the rolls to languish until all the liquid has evaporated.
4. Boiling rice in a multicooker for rolls will not be difficult. To do this, pour 2 cups of washed cereal into the bowl and pour 2.5 cups of water. Close the lid and turn on the buckwheat function for 10 minutes. So rice can be cooked even in a double boiler.

Check out the recipes,

It would seem that there is nothing easier than how to cook rice correctly. The main thing is to follow some rules that will lead you to the desired result. You need to cook rice for sushi according to the same rules. It doesn't matter how much rice you cook, the main thing is to keep the right proportions of water and rice. And also, turn down the heat in time and keep the rice under the lid, no matter how much you want to open and stir it. And so, a step-by-step recipe with a photo will help you prepare the perfect, moderately sticky sticky rice for sushi with vinegar dressing.

To cook rice we need:

• 600 grams of rice - round grain;
• drinking cold water;
• 150 ml ready-made.

How to cook sushi rice at home

We start cooking rice for sushi by washing the selected cereals. Not sure which sushi rice to use? It's simple - any regular round-grain variety is suitable. Before you put rice to cook on the stove, it must be thoroughly rinsed until clear water. So, pour the cereal into the pan and pour in the water. The first water is very cloudy and the rice is not visible at all.

We drain the muddy water and fill it with clean water. Rinse the rice by rotating it slightly clockwise. Do not break and grind the rice between your palms. They can break, and then the finished rice will look like porridge. I washed the rice, and in the fifth water, the grains are already clearly visible.

Now the main question is how much water you need to take. Here, too, everything is simple. We put the rice on the stove, pour water one phalanx of the finger above the rice and turn on the fire. No need to salt!

When the first signs of boiling appear, take a wooden spoon and stir the rice so that it does not stick to the bottom.

As soon as the rice has boiled again, reduce the heat level to the minimum boil. I lowered it from 9 to 2. But the water in the pan must necessarily boil slightly at the same time (!) And the pan should be closed with a lid. You don't need to mix any more. We set a timer for 12 minutes and wait.

After 12 minutes, remove the lid and the crumbly rice is completely ready.

Now, it's time to season the sushi rice. We take the ready-made vinegar for seasoning rice in this proportion. For 1 kilogram of boiled rice porridge, set aside in a deep bowl, pour in 150 ml of ready-made vinegar dressing. Stir very carefully so as not to damage the rice and let it soak in aromatic vinegar and spices. After all, we didn't add anything to the rice when we cooked it.

Now our cooked rice has become just perfect for making sushi - not boiled, but sticky and sticks perfectly on a spoon.

In this form, the rice for and needs to be spread on the algae. As you can see, everyone can cook the most famous dish at home. 🙂